Sugarcane Marinade

southern chef in louisiana's Note:

An all-purpose barbecue-style marinade that is great with chicken, quail, and duck.

• Total Time: 5 mins
• Prep Time: 5 mins
• Cook Time: 0 mins

Ingredients:

Yield: 1 cups

• 1 ½ cups dark molasses
• ¾ cup spanish sherry wine vinegar
• 6 tablespoons fresh lemon juice
• ¾ cup creole mustard
• 1 ½ cups top-quality canned tomato sauce
• 3 garlic cloves , minced
• 2 scotch bonnet peppers , stemmed, seeded, and minced
• ¾ teaspoon cayenne pepper
• 1 ½ teaspoons peeled and minced fresh ginger
• 1 ½ teaspoons grated orange zest
• 1⁄8; teaspoon minced fresh thyme
• 1⁄8; teaspoon grated nutmeg

Directions:

1. In a food processor, combine all the ingredients, and pulse until smooth. Refrigerate until needed; this keeps for 1 month.
2. Sugarcane Marinade with Tamarind.
3. Combine 1 1/4 cups Sugarcane Marinade with 1/2 cup tamarind pulp in a small pot and heat over medium-low heat, stirring to dissolve the tamarind. When the mixture just begins to simmer, remove from the heat and pass through a coarse strainer. Let cool.